{Maker's Mark} Sugar Babe Cookies

This post is a bit late...  Father's Day was a bit trying this year to say the least.  It's been over a year since we lost my dad, but this was the first time I was here in the house without him on Father's Day.  And let me tell you - I never realized how many Father's Day email/advertisements were sent out until I got a million a day like a nagging little reminder.  SO, on Father's Day I did what naturally makes me feel better.  I baked.  And I baked with Maker's Mark bourbon to remind me of Dad.

Sugar Babe Cookies
adapted from the Maker's Mark That Special Touch cookbook

1 cup butter
1 cup sugar
2 egg yolks
1 orange rind, grated
1/2 tsp cinnamon
1 tsp vanilla
4 Tbs Maker's Mark
3 3/4 cup all purpose flour
1 egg white
Granulated sugar (for topping)

Preheat oven to 350 degrees and line baking sheet with parchment paper.

Cream butter and add sugar.  Add egg yolks, orange rind, cinnamon, vanilla, and Maker's Mark; mix well.  Gradually add in the flour and mix until well incorporated.

Roll dough into tablespoon sized balls and place on baking sheet.  Press down with a fork, brush with egg white, and sprinkle with sugar.  Bake 13-15 minutes or until the bottoms barely begin to brown.  Watch carefully!  Let sit a few minutes and then transfer to cooling rack.

Enjoy with some bourbon; Cheers!

Restaurant Review: Stacks

Everyday as I scroll through my Facebook, so many local friends have 'liked' Stacks that it inevitably shows up as one of those wonderful 'recommended posts.'  After seeing pictures of their specials for literally the past month, Carl and I headed to Valparaiso to check this place out and we were not disappointed.

Photo by Stacks

Little did we know, downtown Valpo actually had a free concert taking place, so everyone wanted to eat outside or stop into Stacks.  This caused a small wait and we were able to look around the place.  It's decorated with old stacks of books (of course), old computer monitors used in libraries, etc.; just a great decor scheme in general.  Once seated, the large list of beer, wine, and specialty cocktails is actually bound into an old book, just adding to the vibe.

Cocktails up first, I have finally found a place in Northwest Indiana that makes a mean Moscow Mule.  Yes, please.  As an added bonus, they also had hefeweizen for Carl.  Pretzel bite appetizers were a hit, but we're pretty easy to please on that front.  The true test: dinner was absolutely delicious.  We both got the specials; prosciutto wrapped shrimp with Tuscan roasted potatoes, asparagus, & pineapple-mango salsa for me, and a cheese steak burger (prime beef burger topped with sautéed green peppers, melted cheddar, sliced steak, melted provolone, onion straws, & chipotle aioli) for Carl.  Naturally I finished by following up our fabulous meals with the bourbon grilled peaches.  You guys, dinner was great.  If you haven't tried Stacks, we both definitely recommend it!

Tooty Fruity Sangria Cupcakes

One can only wander through airport bookstores for so long without buying something.  And let's be serious, for me that 'so long' is not really long at all.  While traveling to Hermosa Beach, CA for a work trip, I stumbled upon a Kitson shop with all kinds of odds and ends, thus scoring the amazing cookbook Intoxicated Cupcakes: 41 Tipsy Treats by Kate Legere.  This cookbook is dynamite.  I want to try every single one of the recipes!

Tooty Fruity Sangria Cupcakes
adapted from Tooty-Fruity Sangria Cupcakes in Intoxicated Cupcakes

Cupcakes:
1 16.5oz box yellow or white cake mix
2 3.4oz boxes instant vanilla pudding mix
3/4 cup canola oil
3/4 cup sangria/red wine
4 large eggs
1 Tbs red food coloring (if desired)
1 cup canned fruit cocktail, drained (I used the 100 calorie version)

Icing:
8oz (2 sticks) salted butter (at room temperature)
2/3 cup chunky orange marmalade
3 cups confectioners' sugar
1 Tbs heavy whipping cream
1 tsp vanilla extract
1 tsp orange extract
2 tsp sangria/red wine used for cupcakes

Preheat oven to 350 degrees and line cupcake baking tins with cupcake liners.

In a large bowl, mix all cupcake ingredients together until well combined.  Fill the cupcake liners 2/3 full with batter.  Bake for 19-23 minutes or until a toothpick inserted into the center of the cupcake comes out clean.  Let cool in cupcake tin for at least 5 minutes and transfer to wire cooling rack.  Let cupcakes cool completely before icing.

For the icing, cream the butter and sugar together.  Add marmalade and mix until well combined.  Gradually add in the confectioners' sugar and then the remaining ingredients, mixing until everything is well incorporated.  Ice the cooled cupcakes.  I used a bag and tip to ice mine, and the frosting didn't hold as well as I expected.  If this is how you plan on icing your cupcakes, I would recommend placing the icing in the refrigerator for 30 minutes to set before icing.

I chose these as my dessert to take along to a summer barbeque and they were a hit!  The cupcake is moist and delicious while the icing wonderfully compliments the cake.  You could probably even argue that the icing steals the show because it is also just that good.  Seriously.  Make these & enjoy them with a glass of your favorite sangria!  Cheers! 

Brew Review: Hunter's Brewing

Always on a search to try new breweries and wineries, we checked another off our list.  Hunter's Brewing is a relatively new nanobrewery in Chesterton, open Thursdays through Saturdays (and occasionally now on Sundays too!)  There are high top tables, a couple couches, and the bar to sit and enjoy beer.  They have prepackaged snacks and lately The Rolling Stonebaker wood-fired pizza food truck has been there on Thursdays.

Of course you know I tried a flight, which was 8 beers, just over $11.  It seems that Hunter's doesn't offer any light summer beers yet, so they were all relatively heavy.  The Khao Hom Mali, a jasmine rice cream ale, was probably the one I liked most.  It's definitely creamy and the jasmine gives it quite an interesting taste.  Mild Child, the English brown ale, was also good.  Even though I do love a good flavored stout, the others were a bit too heavy for me.  Of course that doesn't mean we won't be back to try more.  The owners were extremely nice and they participate in all of the local brew fests so we will see them soon at Beers Across the Wabash!

Eggplant Pizza

In a quest to be healthy but still fulfill our everlasting love for pizza, Carl and I experimented with a recent recipe we found on Pinterest (of course): Eggplant Pizza.  I can't get over how good it was!

Eggplant Pizza
(adapted from this recipe)

2 medium to large sized eggplants
Olive oil
1 jar tomato sauce (whichever flavor you love best)
1 bag Italian blend shredded cheese
Baby tomatoes
1 package fresh mushrooms
Sliced prosciutto
Basil leaves (chopped)
Sea salt, pepper, & grated Parmesan cheese to taste

Slice the eggplants into 2cm thick slices.  Brush each side with olive oil and place on grill.  Grill over a medium heat until the eggplant slightly begins to char, but is still firm.  Be careful not to overcook.

Preheat oven to 350 degrees and place grilled slices onto a baking sheet.  Spread the sauce onto the eggplants and layer toppings as you please.  My personal favorite was sauce, prosciutto, mushrooms, freshly chopped basil, cheese, and a few tomato toppers.  Bake for about 10 minutes or until cheese is melted and begins to bubble.  Top with sea salt and pepper.  Ta-da, satisfy your pizza craving!!

 

Caramel Apple Cookies

During the prime time holiday season last October through December I was always seeing recipes involving cookies stuffed with caramels.  I'm not all about taking the time to roll out dough and actually wrap it around candy, so I usually adapt those recipes into something a bit quicker.  Unfortunately I was never able to find chip sized caramel pieces.  Add the grand opening of the new Meijer in town and welcome in bags of premium caramel bits for baking!  Woohoo!  Can't you just feel my excitement through the computer screen?!?!  I snagged a couple bags a few weekends ago and below is the first recipe I've tried.

Caramel Apple Cookies
(adapted from this  recipe)

1 cup butter - softened
1 cup Domino light (sugar & stevia blend)
1/2 tsp salt
1 box (7.4oz) Alpine Spiced Apple Cider Original Drink Mix - all 10 packets (can be found near the hot chocolate mixes)
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
3 cups all purpose flour
1 bag (11oz) + 1/3 cup Kraft Premium Caramel Bits

Preheat oven to 350 degrees & line baking sheets with parchment paper.

In a mixing bowl, combine softened butter, sugar, salt, and cider mix.  Mix until light and fluffly.  Add in both eggs, vanilla extract, baking soda, cinnamon, and baking powder, mixing until well incorporated.  Gradually add in the 3 cups of flour, blending well.  Finally add in the caramel bits until just combined.

Drop dough in tablespoon sized balls onto the lined baking sheet.  Bake 12-14 minutes until the cookie bottoms barely begin to brown.  Let cool on baking for several minutes before transferring to a cooling rack.  Makes over five dozen cookies.

These cookies are fabulous: more taste than a sugar cookie but not as heavy as a chocolatey cookie.  I will definitely be baking these again during the cozy fall season!